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Nutrition, Safety and Storage of Seafoods
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Nutrition, Safety and Storage of Seafoods

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Foods of Marine Origin".

Deadline for manuscript submissions: 31 March 2026 | Viewed by 6211

Special Issue Editors

Dr. Deyang Li

E-Mail Website
Guest Editor
State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
Interests: protein; lipid; texture; color; storage
Dr. Zhe Xu

E-Mail Website
Guest Editor
Key Laboratory of Biotechnology and Bioresources Utilization, College of Life Sciences, Dalian Minzu University, Ministry of Education, Dalian 116600, China
Interests: protein; peptide; function; nutrition; storage

Special Issue Information

Dear Colleagues,

Marine resources are abundant and are often referred to as the second granary of mankind, as they play a crucial role in optimizing food production through marine resource development. As a core component of these resources, the current processes for the processing, utilization, and storage of seafood often lead to nutrient loss and waste of bioactive substances. This research topic aims to compile the latest findings on the processing and utilization of marine food resources, with the goal of minimizing nutrient loss and sensory deterioration during processing and storage by employing advanced technological technologies. Furthermore, it seeks to efficiently extract bioactive substances to enhance the utilization of seafood by-products. The formulation of strategies for optimizing deep processing and utilization, alongside an examination of functional quality and nutritional changes, will provide a theoretical foundation for the further development of functional foods derived from marine food resources.

Dr. Deyang Li
Dr. Zhe Xu
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • seafood
  • bioactive compounds
  • function
  • nutrition
  • sensory quality
  • processing and storage
  • utilization of by-products

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Published Papers (6 papers)

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Research

16 pages, 2123 KB  
Article
Mechanisms of Quality Preservation in Golden Pomfret Fish Balls Treated with Ultra-High Pressure During Freeze–Thaw Cycles
by Jiawen Liu, Xinyao Zeng, Jiaqi Zhao, Yunfeng Chi, Lin Xiu, Mingzhu Zheng and Huimin Liu
Foods 2025, 14(19), 3342; https://doi.org/10.3390/foods14193342 - 26 Sep 2025
Viewed by 524
Abstract
The rising demand for convenient, nutritious foods necessitates improved freeze–thaw (F-T) stability in frozen fish balls; however, traditional thermal processing fails to prevent moisture loss, textural degradation, and oxidation. Therefore, this study systematically investigated the effect of ultra-high pressure (UHP) treatment on the [...] Read more.
The rising demand for convenient, nutritious foods necessitates improved freeze–thaw (F-T) stability in frozen fish balls; however, traditional thermal processing fails to prevent moisture loss, textural degradation, and oxidation. Therefore, this study systematically investigated the effect of ultra-high pressure (UHP) treatment on the quality of golden pomfret fish balls (Trachinotus ovatus) using two-step heating as a control during the F-T cycles. The results showed that compared to two-step heating, UHP significantly reduced the thawing loss (0.68 times) and centrifugal water loss (2.43 times) by enhancing the water-binding capacity (15–20%) and forming denser gel networks. Microstructural analysis revealed that UHP resulted in a more compact internal structure, reduced porosity, altered ice-crystal geometry, and a slower recrystallization rate of the fish balls. Furthermore, UHP effectively reduced protein oxidation (34.53% lower carbonyl increase) and lipid peroxidation (15.6% lower TBARS value) after five F-T cycles compared to the control. Correlation analysis confirmed the dual role of UHP in the regulation of oxidative and structural stability. These findings provide a new technological approach for processing and storing fish balls. Full article
(This article belongs to the Special Issue Nutrition, Safety and Storage of Seafoods)
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19 pages, 833 KB  
Article
Comparative Analysis of Chemical Composition and Food Safety of Commercial Fish Sauces from Four Asian Countries
by Yu-Ru Huang, Pei-Chuan Wu, Chi-Jen Lo, Yi-Chen Lee and Yung-Hsiang Tsai
Foods 2025, 14(17), 3134; https://doi.org/10.3390/foods14173134 - 8 Sep 2025
Viewed by 1264
Abstract
This study evaluated chemical safety indicators in 38 commercial fish sauces from Thailand, South Korea, Taiwan, and Vietnam sold in Taiwan. We quantified key nitrogenous compounds, biogenic amines, preservatives, and sodium levels, and further characterized metabolite profiles using untargeted 1H nuclear magnetic [...] Read more.
This study evaluated chemical safety indicators in 38 commercial fish sauces from Thailand, South Korea, Taiwan, and Vietnam sold in Taiwan. We quantified key nitrogenous compounds, biogenic amines, preservatives, and sodium levels, and further characterized metabolite profiles using untargeted 1H nuclear magnetic resonance (1H-NMR) spectroscopy. Vietnamese fish sauces exhibited the highest total nitrogen content and lowest pH, indicating superior fermentation quality. Sodium concentrations ranged from 5037 to 12,637 mg/100 mL, and nearly 40% of products, particularly Thai and Korean, exceeded the permitted labeling tolerance (≤120%), highlighting substantial labeling inaccuracies. Preservative analysis revealed the unauthorized or excessive use of benzoates and sorbates in several samples, indicating regulatory non-compliance. Preservative analysis revealed that three of seven Taiwanese samples contained dehydroacetic acid above the regulatory limit of 1 g/kg, with sample C6 both mislabeled and showing the highest concentration (3.22 g/kg). Among the ten Vietnamese samples, two exceeded the permissible limits for combined preservative use, and samples D2–D5 contained triacetin, a non-listed food additive, in violation of current regulations. Notably, South Korean fish sauces contained histamine concentrations up to 539.85 ± 318.88 ppm, with several samples surpassing the Taiwanese regulatory limit of 400 ppm, raising significant food safety concerns. Metabolomic analysis differentiated products by country, with formic acid, acetate, branched-chain amino acids, and alanine contributing to the distinct profiles of Thai and Taiwanese fish sauces. Collectively, our results provide critical insights into the quality and safety of fish sauce products, highlighting the importance of monitoring biogenic amines and ensuring accurate labeling to comply with food safety regulations. Full article
(This article belongs to the Special Issue Nutrition, Safety and Storage of Seafoods)
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15 pages, 5187 KB  
Article
Process Optimization for Polyphenol Extraction from Macroalgae Residues and Assessment of Their Compositions, Antioxidant Activities, and Glycosidase Inhibition
by Xianxian Luo, Hao Chen, Jiayi Mi, Xinyan Li, Ziheng Wu, Yan Jiang and Xiufang Dong
Foods 2025, 14(17), 3055; https://doi.org/10.3390/foods14173055 - 29 Aug 2025
Viewed by 494
Abstract
Macroalgae are often used to produce sodium alginate, but their by-products have not been fully utilized. This study aimed to optimize the extraction of bound polyphenols (BPs) from Macrocystis pyrifera (L.) residues, analyze the composition of free polyphenols (FPs) and BPs, and evaluate [...] Read more.
Macroalgae are often used to produce sodium alginate, but their by-products have not been fully utilized. This study aimed to optimize the extraction of bound polyphenols (BPs) from Macrocystis pyrifera (L.) residues, analyze the composition of free polyphenols (FPs) and BPs, and evaluate their antioxidant activities and ability to inhibit glycosidase activity. The optimal conditions for extracting BPs achieved by the response surface method were as follows: 50 °C, a solid–liquid ratio of 1:50, an alkaline hydrolysis time of 2.38 h, and a NaOH concentration of 8 mol/L. Polyphenol content determination results indicated that FPs had significantly higher total polyphenols (13.02 ± 0.05 μg GAE/mg) and phlorotannin (3.44 ± 0.04 μg PE/mg) than BPs (6.57 ± 0.07 μg GAE/mg and 1.32 ± 0.20 μg PE/mg). HPLC/ESI-QTOF-MS showed distinct profiles: FPs had one polyhydroxy phenol, nine flavonoids, and four additional compounds, whereas BPs had five flavonoids and four other compounds. Antioxidant activity was found to be higher in FPs than in BPs (DPPH: 3.03 vs. 1.79 μg TE/mg; FRAP: 19.40 vs. 7.43 μg TE/mg). Furthermore, FPs exhibited 4.59- and 11-fold higher inhibition capacity toward α-amylase and α-glucosidase, respectively, compared to BPs. The results provide valuable basic data for the application of macroalgae residues in the marine biological industry and reveal their potential hypoglycemic ability. Full article
(This article belongs to the Special Issue Nutrition, Safety and Storage of Seafoods)
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20 pages, 22582 KB  
Article
The Effects of Ultra-High Pressure Combined with Egg White Protein on the Gel Physical Properties of Reduced-Salt Shrimp Surimi
by Yefan Wang, Zisheng Zhai, Xinchi Yu and Deyang Li
Foods 2025, 14(12), 2144; https://doi.org/10.3390/foods14122144 - 19 Jun 2025
Cited by 2 | Viewed by 873
Abstract
This study investigated the synergistic effects of ultra-high pressure (UHP) and egg white protein (EWP) on the gel properties of sodium-reduced shrimp surimi. A Box–Behnken design targeting UHP pressure (200–400 MPa), duration (10–20 min), and EWP/myofibrillar protein (MP) ratio (1:9–5:5) was implemented to [...] Read more.
This study investigated the synergistic effects of ultra-high pressure (UHP) and egg white protein (EWP) on the gel properties of sodium-reduced shrimp surimi. A Box–Behnken design targeting UHP pressure (200–400 MPa), duration (10–20 min), and EWP/myofibrillar protein (MP) ratio (1:9–5:5) was implemented to optimize gel strength, water holding capacity (WHC), and whiteness. Optimal conditions (290 MPa/15 min/EWP:MP = 3:5) yielded the following validated improvements, versus conventional processing: 282.27 g·mm gel strength, 14.90% WHC enhancement, and 16.63% reduced cooking loss. Texture profile analysis demonstrated superior elasticity in composite gels. Magnetic resonance imaging and scanning electron microscopy revealed a denser microstructure with enhanced water-binding capacity, corroborated by the rheological evidence of strengthened viscoelasticity. UHP promotes the partial expansion of MP, exposing hydrophobic groups and sulfhydryl groups, thereby enhancing intermolecular interactions. It also promotes the expansion of EWP, enabling the formation of disulfide bonds between molecules and facilitating the formation of network structures. These findings propose a scalable strategy for developing clean-label salt-reduced aquatic surimi products. Full article
(This article belongs to the Special Issue Nutrition, Safety and Storage of Seafoods)
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16 pages, 808 KB  
Article
Effect of a Gelatin-Based Film Including Gelidium sp. Algal Flour on Antimicrobial Properties Against Spoilage Bacteria and Quality Enhancement of Refrigerated Trachurus trachurus
by Antonio Gómez, Lucía López, José M. Miranda, Marcos Trigo, Jorge Barros-Velázquez and Santiago P. Aubourg
Foods 2025, 14(9), 1465; https://doi.org/10.3390/foods14091465 - 23 Apr 2025
Viewed by 723
Abstract
Background: Red macroalgal flour resulting from commercial phycocolloid extraction has been shown to include valuable preservative compounds. Methods: This study focused on the preservative effect of a gelatin-based packaging system including Gelidium sp. flour during refrigerated storage of Trachurus trachurus fillets. Different microbial [...] Read more.
Background: Red macroalgal flour resulting from commercial phycocolloid extraction has been shown to include valuable preservative compounds. Methods: This study focused on the preservative effect of a gelatin-based packaging system including Gelidium sp. flour during refrigerated storage of Trachurus trachurus fillets. Different microbial and chemical indices related to quality loss were determined in fish muscle during a 6-day storage period at 4 °C. Results: Compared with gelatin-packaged control samples, those packaged in the system including the algal flour presented significantly lower microbial development (aerobic bacteria, psychrotrophic bacteria, and proteolytic bacteria) and significantly lower chemical indices related to microbial development (pH and trimethylamine). With respect to lipid oxidation, there was significantly greater retention of peroxides and significantly lower formation of secondary oxidation products in the samples packaged with the algal flour. Additionally, the algal flour group presented significantly less lipid hydrolysis. Conclusions: A preservative effect was derived from the addition of Gelidium flour to a gelatin-based packaging system during refrigerated storage of T. trachurus. This study supports the practical and valuable use of Gelidium sp. flour and addresses the current global interest in natural sources of preservative compounds and the use of marine byproducts. Full article
(This article belongs to the Special Issue Nutrition, Safety and Storage of Seafoods)
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14 pages, 3563 KB  
Article
Microbial Level and Microbiota Change of Laver in Dried Laver Processing Line During Production Seasons
by Yi Ding, Feifei Zhou, Renjie Zhou, Qiqi Wang, Saikun Pan and Wenbin Wang
Foods 2025, 14(3), 399; https://doi.org/10.3390/foods14030399 - 26 Jan 2025
Cited by 2 | Viewed by 1440
Abstract
To understand better the high microbial load in dried laver (Porphyra yezoensis or nori), this study analyzed the aerobic plate count (APC), coliform count, temperature change, and microbiota of processing water, laver materials, and food contact surface (FCS) samples from three processing [...] Read more.
To understand better the high microbial load in dried laver (Porphyra yezoensis or nori), this study analyzed the aerobic plate count (APC), coliform count, temperature change, and microbiota of processing water, laver materials, and food contact surface (FCS) samples from three processing plants during the dried laver processing season from December 2023 to April 2024. The seawater used for the first washing had a low microbial load (APCs < 1–2.85 log CFU/g; coliform < 1 log CFU/g) and was dominated by Proteobacteria, Firmicutes, and Bacteroidota. The microbial load of fresh laver (4.21–4.76 log CFU/g) remained unchanged after seawater washing, but significantly increased after continuous shredding, sponge dehydration, first drying, and with the seasonal temperature rise. The microbiota of laver before drying was vulnerable between processing steps and seasons, but consistently shifted back to fresh laver microflora and was dominated by Flavobacteriaceae after drying. The FCSs (except for the curtain), which had a high microbial load (APCs 5.25–8.26 log CFU/g; coliform 1.52–4.84 log CFU/g) with similar microbiota to seawater, caused the secondary contamination of laver during processing. This study revealed the microbial proliferation of laver and seawater microflora in the continuous processing line with high nutrients and with the seasonal processing water temperature rise caused by the local weather, highlighting the need for routine cleaning and sanitizing, better washing of fresh laver, and low temperature control for future dried laver production. Full article
(This article belongs to the Special Issue Nutrition, Safety and Storage of Seafoods)
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